OAMC- Slow Cooked Potato Corn Chowder

Soups are perfect this time of year. I don’t think anything tastes better on a cold winter day than a bowl of hot soup.
I love to make soups because they are usually a meal in a bowl. Yes, you can add some bread or something else to it, but you do not need to. A bowl of soup is usually enough on it’s own.
I especially like this soup because it is a slow cooked soup.

Slow Cooked Potato Corn Chowder

• 2 tablespoons butter
• 1 onion chopped
• 2 cloves garlic, minced
• 3 lbs of potatoes, peeled and cubed into 1 inch chunks
• 3  14.5 ounce cans of chicken broth
• 1  10 ounce bag of frozen corn
• 1 cup milk
• 1 cup heavy cream
• ½ teaspoon thyme
• 5 ounces of swiss cheese shredded
• 4 slices of cooked bacon, chopped

Cook onion in butter until tender. In the crockpot combine cooked onion, garlic, potatoes, and chicken broth. Cook on low about 4 hours or until potatoes are almost done. Add corn, milk, and cream. Cook another 30 minutes to 1 hour or until potatoes are tender and ingredients are heated through. Stir in cheese, place into bowls, and sprinkle each bowl with bacon pieces.